Chains Mayflower Turkey Roast (Printable Version)

Festive turkey paired with roasted root vegetables and savory brown gravy highlights seasonal bounty.

# What You'll Need:

→ Turkey

01 - 3.3 lbs boneless turkey breast, skin on
02 - 2 tbsp olive oil
03 - 1 tsp dried thyme
04 - 1 tsp dried sage
05 - 1 tsp salt
06 - ½ tsp black pepper

→ Roasted Root Vegetables

07 - 3 large carrots, peeled and cut into 1-inch pieces
08 - 2 parsnips, peeled and cut into 1-inch pieces
09 - 2 medium sweet potatoes, peeled and cubed
10 - 1 large celery root (celeriac), peeled and cubed
11 - 2 tbsp olive oil
12 - 1 tsp smoked paprika
13 - ½ tsp ground cumin
14 - Salt and black pepper, to taste

→ Gravy

15 - 2 tbsp unsalted butter
16 - 2 tbsp cornstarch
17 - 2 cups chicken or turkey stock
18 - 1 tbsp soy sauce or gluten-free tamari
19 - Salt and black pepper, to taste

→ Garnish

20 - 1 bunch fresh parsley, chopped
21 - ½ cup pecans, toasted and coarsely chopped (optional)

# Steps:

01 - Preheat oven to 400°F.
02 - Rub turkey breast with olive oil, thyme, sage, salt, and pepper.
03 - Place turkey in roasting pan and roast for 1 hour 15 minutes or until internal temperature reaches 165°F. Cover with foil and rest for 15 minutes before slicing.
04 - Toss carrots, parsnips, sweet potatoes, and celery root with olive oil, smoked paprika, cumin, salt, and pepper.
05 - Spread vegetables on baking sheet and roast for 40 to 45 minutes, stirring halfway, until golden and tender.
06 - Melt butter in saucepan over medium heat. Whisk in cornstarch until smooth. Gradually add stock, whisking constantly to avoid lumps. Stir in soy sauce, simmer 5 to 7 minutes until thickened, then season to taste.
07 - Arrange roasted vegetables and sliced turkey on platter in overlapping chain-like rows. Drizzle with gravy and garnish with chopped parsley and pecans if desired.

# Expert Insights:

01 -
  • It's the kind of main dish that looks like you've spent all day in the kitchen, yet comes together in just over two hours
  • The earthy roasted vegetables paired with tender turkey and rich gravy creates a depth of flavor that feels both comforting and sophisticated
  • The chain-like presentation becomes a conversation starter, turning dinner into an experience your guests won't forget
02 -
  • Don't skip the resting step for the turkey. Those 15 minutes allow the juices to redistribute through the meat, meaning every slice stays moist instead of dry. I learned this the hard way at a dinner party once.
  • When making the gravy, the cornstarch must be completely dissolved in the butter before you add the stock, or you'll end up with lumps. Patience with whisking saves everything.
03 -
  • If your turkey or vegetables are browning too quickly before they're done cooking, simply cover the pan loosely with foil. This is wisdom earned through many Thanksgivings.
  • The key to perfectly roasted root vegetables is not crowding the pan. Give them space so they roast instead of steam. That contact with the hot pan is what creates those caramelized, golden edges that taste like pure autumn.
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